Chicken Thigh Recipes: Braised Chicken With Portobello Mushrooms

What’s for dinner? How about something economical, easy to make, and delicious. When not cooked properly, chicken thighs (or any cut of chicken) can turn out rough, stringy, and devoid of flavor.

We’ve all been there. Chicken breasts that turn out dry, hard to chew, and not appetizing at all. There is a solution and a trick to getting inexpensive pieces of meat to turn out tender and tasty.

It’s called braising. When you braise a cut of meat, you have the opportunity to infuse it with flavor.

According to Wikipedia, Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).

To make these chicken thighs tender and juicy, you first need to sear them. You then cook them in a tasty juice that helps soften the exterior while slowly cooking the inside.

As they simmer, the chicken is soaking up all those tasty seasonings: garlic, rosemary, oregano, salt and pepper, and that shallot (!)

While this recipe calls for goat cheese, never fear. You can substitute cream cheese (or even plain Greek yogurt). Just do not omit that part of the recipe as it’s needed to thicken the juice (and flavorize<—is that a word?) the chicken thighs.

Is it time to eat yet?

Mashed potatoes would make a great side for this dish. I love adding a bit ‘o parsley.

About Kim Dickerson (Winter + Sparrow)

Kim is the founder of Winter + Sparrow (formerly known as Saving More Than Me). She's a writer, creator. and cat herder. She's also a British TV junkie, drinker of all.the.tea., avid book reader, thrift store magnet, and Multiple Sclerosis warrior. She resides in beautiful Richmond, Virginia. P.S. Want to know more? Click here to find out what profession Kim previously worked in and discover what subjects her Master's degrees are in.